Vinegar Pie VII

You 'll need your double boiler to cook up the yummy custard filling, because it needs to cook slowly and in stages. Sugar, flour, vinegar, eggs and water are cooked until thick. Then butter and lemon extract are stirred in. This velvety filling is poured

INGREDIENTS (for 8 servings):

1 (9 inch) pie crust, baked

1 cup white sugar

2 tablespoons all-purpose flour

2 tablespoons distilled white vinegar

2 eggs, beaten

1 cup water

1/2 teaspoon lemon extract

1 tablespoon butter

PREPARATION:

In a double boiler, combine sugar and flour. Mix well, then whisk in vinegar, eggs, and water. Cook until thickened, stirring constantly. Just before removing from heat, stir in butter or margarine and lemon extract.

Pour mixture into baked pastry shell. Chill before serving. Top with whipped cream if desired.